Pour in 7¼ cups of chicken stock and bring the mixture to a boil. Once boiling, use a slotted spoon to skim off any foam that rises to the surface—this step is indispensable for achieving a clear, clean-tasting broth.

Lower the heat, season with salt and black pepper to taste, then cover the pan and simmer gently for 30 minutes. During cooking, skim any accumulated fat from the surface of the soup to keep it light and flavorful.

After the initial 30-minute simmer, use a slotted spoon to remove the parsley sprigs, whole onion, and chicken thighs from the pot and set them aside.

Discard the parsley, then chop the onion into bite-sized pieces and shred the chicken meat, discarding the skin and bones. These components will be returned to the soup later.

Break 4 oz (125g) of thin noodles into 2-inch (5cm) pieces and add them directly to the simmering broth.

Bring the soup back to a boil, cover, and simmer for approximately 10 minutes or until the noodles are tender.

Once the noodles have reached the desired tenderness, return the chopped onion and shredded chicken to the pot and stir to combine.

Allow the soup to heat through for a minute or two before serving. Ladle the soup into bowls and garnish each serving with chopped fresh dill to add a bright, herbaceous finish that complements the rich, savory broth and tender ingredients.